Prepare Every Needful Thing

"If ye are prepared, ye shall not fear"

Cooking With Food Storage–September 2013

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Pecan Chicken Casserole

casserole

Crumb Mix:

1 cup flour

1 cup shredded cheddar cheese (2/3 c. freeze-dried + 1 cup warm water, drained)

¾ cup finely chopped pecans

½ tsp salt

¼ tsp paprika

1/3 cup vegetable oil

Filling:

4 eggs (½ c. powdered+¾ c. water)

1 cup sour cream  (¼ c. powdered + 1 c. water)

1 cup chicken broth (1 chicken bouillon cube+1 c. warm water)

4 cups diced chicken (4 c. freeze-dried+8 c. warm water, drained)

½ cup shredded cheddar cheese (1/3 c. freeze-dried+½ cup warm water, drained)

¼ cup chopped onion (¼ c freeze-dried+3/4 c hot water, drained)

¼ cup mayonnaise

¼ tsp dill seed

1/8 tsp hot pepper sauce

Preheat oven to 350°F.  In a bowl, combine first 6 ingredients; Set aside 1/2 cup crumb mixture for topping. Press remaining crumb mixture onto bottom of greased 13″ x 9″ baking dish.  Bake 10 minutes or until lightly browned.

In a bowl, beat eggs.  Mix remaining ingredients.  Pour over baked crust.  Sprinkle with reserved crumb mixture.  Bake for 20-25 minutes or until a knife comes out clean.  Let stand for 10 minutes before cutting.

http://beprepared.com/pecan-chicken-casserole-recipe.html

Note: Reconstitutions are based on the Provident Pantry brand.  If your products are a different brand, you will need to check their specific directions.

 

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